Creamy Chicken And Pine Nut Pasta Recipes

PHENOMENAL CHICKEN AND PASTA IN CREAMY PESTO SAUCE

Steps:

• Place basil, garlic, Parmesan, pine nuts, and tomato in a food processor. Gradually add olive oil, while pulsing, until mixture is smooth and creamy.
• In a bowl, stir together chicken broth, 1 cup white wine, dried basil, oregano, and minced garlic. Stir in chicken pieces.
• Bring a large pot of lightly salted water to a boil. Add pasta, and cook until just al dente, about 8 minutes. Drain, and rinse under cold water. Toss with 2 tablespoons olive oil. Set aside.
• Heat 3 tablespoons olive oil in a skillet over medium heat. Stir in onions, and sprinkle with sugar. Cook until the onions are soft and translucent. Stir in sun-dried tomatoes and pine nuts, and cook about 3 minutes. Stir in chicken and marinade. Stir in 1/2 cup white wine. Simmer chicken pieces, stirring occasionally, about 8 minutes.
• Add pasta and pesto to the skillet. Stir in cream, and cook until the sauce is thickened. Adjust salt and freshly ground pepper to taste, and serve with freshly grated Parmesan.

CREAMY PESTO CHICKEN

Steps:

• Heat the olive oil in a skillet over medium heat, and cook the chicken for about 5 minutes, until lightly browned. Mix the garlic and sherry into the skillet. Cook and stir until all the liquid has been reduced and the chicken is no longer pink and juices run clear.
• Mix the pine nuts into the skillet, and cook 2 to 3 minutes over medium heat. Reduce the heat to low, and mix in the basil, sour cream, Parmesan cheese, and pepper. Continue cooking until heated through.

CREAMY CHICKEN PENNE PASTA RECIPE BY TASTY

Steps:

• In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, then chop.
• In the same skillet, add the chicken and season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink inside.
• Add the garlic and cook until softened.
• Add spinach and tomatoes and cook until the spinach is wilted.
• Add the cream, Parmesan, an red pepper flakes and bring to a boil.
• Add the penne and bacon, and stir until fully coated in sauce.
• Serve with parsley, Parmesan, and red pepper flakes, if desired.
• Enjoy!

PASTA WITH ROAST CHICKEN, CURRANTS AND PINE NUTS

Steps:

• Preheat oven to 375 degrees. Arrange thighs in a large roasting pan, preferably nonstick. Thickly sprinkle with salt, pepper and paprika, and dot with butter. Bake until just cooked through and skin is crisp (if oven has a convection feature, use it), about 35 minutes.
• Bring a large pot of salted water to a boil. When chicken is done, let cool slightly, then use hands (rubber gloves are helpful) to pull meat and skin from bones, making bite-size pieces. Reserve meat and skin in roasting pan; discard bones.
• Meanwhile, add pasta to boiling water and cook just until tender but not mushy. Reserving 1 cup cooking water, drain pasta and add to roasting pan with chicken meat and skin. Add 1/2 cup pasta cooking water to roasting pan on stovetop and turn heat to low.
• Add rosemary, currants and pine nuts to roasting pan and toss, adding more salt and black pepper to taste, and more cooking water if mixture seems dry. Sprinkle with parsley and serve immediately in shallow bowls.

PINE NUT AND CHICKEN PASTA

Steps:

• In a large pot, cook pasta according to directions.
• In a 325° oven lightly toast the pine nuts for 5-7 minutes, or until a light golden-brown.
• In a large skillet or wok, heat oil.
• Sauté chicken with peppers and onions for 5 minutes.
• Add ginger, garlic, and pine nuts and sauté for about 5 more minutes more.
• Add soy sauce and lemon or lime juice and remove from heat.
• Drain pasta well and place in a large bowl.
• Pour chicken mixture over pasta and add salt and pepper to taste or you can add the cooked pasta directly to the wok or skillet.
• Toss well to coat with chicken mixture--serve at once.

LEMON PASTA WITH CHICKEN AND PINE NUTS

Steps:

• Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add chicken and sauté until cooked through, about 5 minutes per side. Cool. Cut chicken crosswise into 1/4-inch-thick strips.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well; transfer to large bowl. Add 1 tablespoon oil; toss to coat. Add chicken, snow peas, pine nuts and parsley; toss to incorporate all ingredients.
• Whisk lemon juice and mustard in medium bowl. Add remaining 3/4 cup oil in thin stream, whisking constantly. Season to taste with salt and pepper. Toss pasta with enough dressing to coat. (Can be made 3 hours ahead. Cover and refrigerate. Toss before serving.)